Homemade Butterscotch Pudding

No artificial flavors! This pudding is homemade using Hildebrand whole milk, farm eggs and Texas pecans for a topping. It was still warm for last night’s dinner . . .  and oh-so-yummy!

Definitely another back-to-basics recipe; this one from the is from a first edition, fifth printing of Betty Crocker’s New Picture Cook Book, a wedding present we received in 1968. 

Homemade Butterscotch Pudding    Makes 4 serving

3/4 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon salt

2 cups whole milk

2 egg yolks, slightly beaten

3 to 4 tablespoons butter

1 teaspoon vanilla

Optional Topping: chopped pecans or walnuts

1. Mix sugar, cornstarch and salt in a saucepan, whisking until all lumps are removed.
   
    
2. Gradually stir in milk.
   
   
   
   
3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
4. Remove pan from heat. Temper slightly beaten eggs by adding, as you stir, hot pudding to eggs. Add several spoonsful of pudding. 
5. Then blend tempered eggs into the hot mixture in saucepan. Return to heat. bring to boil; boil 1 additional minute, stirring constantly.
   
6. Remove from heat. Blend in butter and vanilla.
   
7. Pour into dessert dishes or serving bowl.
8. Serve warm or chilled with chopped pecans or walnuts if desired.

   

   Pudding serving in Barry's wheel-thrown pottery ramekins.Recipe without photos . . .

Homemade Butterscotch Pudding    Makes 4 serving

3/4 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon salt

2 cups whole milk

2 egg yolks, slightly beaten

3 to 4 tablespoons butter

1 teaspoon vanilla

Optional Topping: chopped pecans or walnuts

1. Mix sugar, cornstarch and salt in a saucepan, whisking until all lumps are removed. 
2. Gradually stir in milk.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
4. Remove pan from heat. Temper slightly beaten eggs by adding, as you stir, hot pudding to eggs. Add several spoonsful of pudding. 
5. Then blend tempered eggs into the hot mixture in saucepan. Return to heat. bring to boil; boil 1 additional minute, stirring constantly.
6. Remove from heat. Blend in butter and vanilla.
7. Pour into dessert dishes or serving bowl.
8. Serve warm or chilled with chopped pecans or walnuts if desired.